Making a fish curry is not that unusual in England, and the spices are readily available even in the smallest villages. This one is really easy to make (I don't do complicated)
For two happy eaters, you need
one onion
one courgette
one carrot
four inches of a leek
300g cod or similar firm white fish (use monkfish, if you feel flush!)
Half a small tin of coconut milk
**
Sauté some crushed cumin in a dry pan
Add a good shot of olive oil
Chuck the diced vegetables into the hot oil
Add a sprinkle of chili flakes, 2 tbsp of curry paste/ or curry powder, a pinch of garam masala and of turmeric, and grate half an inch of fresh ginger into the pan.
Leave it all to simmer until the carrot is softened.
Now add the diced fish which you sprinkled with lemon juice.
Allow the fish to cook for five minutes or so, then stir in the coconut milk.
Garnish with fresh coriander.
Tastes heavenly, with or without rice.